Leeks might look like oversized green onions, but when they are sauteed in butter and olive oil, they become incredibly delicious! This recipe turns humble ingredients into a crave-worthy side dish that's surprisingly easy to make at home. Try these sautéed buttered leeks in your next weekly meal plan!
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If leeks seem intimidating, let this easy sautéed buttered leeks recipe change your mind about them! These beautiful alliums have a stunning white-to-green gradient, which is actually super helpful for preparing them. Simply cut off and discard the dark green parts which can be tough and unpleasant to eat.
You can also compost the dark green parts or save them for making vegetable stock.
Pan frying the leeks with onions which are in the same vegetable family of alliums (along with shallots, green onions, etc!) helps soften them, caramelize them and turn them into an utterly delicious side dish.
Plus it's super easy. Once they are cut and cleaned, it'll take only 10-15 minutes to pan-fry them to silky-soft perfection.
Read this detailed article on our sister site about how to cut and clean leeks.
You can eat these buttered leeks just as they are for a side dish (great for the holidays!) or use them to make this leek and parmesan tart.
Ingredients
See the recipe card for exact amounts.
- Leeks: mild, sweet alliums with a delicate onion-like flavor.
- Onions: a yellow cooking onion adds depth and flavor.
- Dried thyme: brings an herby slightly earthy note. One of my favorite herbs! If using fresh, make sure to double or triple the amount!
- Butter and olive oil: Unsalted butter and a good extra virgin olive oil add rich flavor and a silky mouth feel to the dish. The oil also helps prevent the butter from burning. I like this Greek olive oil.
- Salt and Pepper: Essential for seasoning this dish. Add to taste.
Substitutions
- Butter: I use plant-based butter. Use your favorite butter.
- Olive oil: Try a mild-flavored cooking oil instead or try coconut oil for a bolder flavor if you like it.
Leek Prep Tip
Make sure to clean your leeks before using them!
Instructions
Prep Tips
Slice the onion.
- Cut the dark green part off of the leeks. Also cut the root end off.
- Slice the leeks in half the long way.
- Flip the leeks on their flat side and thinly slice half moons.
- Add the leeks to a salad spinner with water and scrunch them to separate the layers and remove any dirt and sand. Drain the water and spin the leeks to dry them.
- Add butter and oil to a skillet over medium heat.
- Add the onion and leeks.
- Add the dried thyme and a pinch of salt and pepper.
- Cook, stirring often for 8-10 minutes or until you reach the texture and color you like. Taste and season to perfection with salt and pepper.
After around 10 minutes of cooking over medium heat, the edges will be a bit browned like in the photo below, and the rest of the leeks and onion will be soft and sweet.
Serve the leeks as is or try them in a leek and parmesan tart.
Tips for making Buttered Leeks
- Don't skip cleaning the leeks, they trap a lot of dirt between their layers.
- Use medium heat. Cooking on high heat can result in burning the vegetables; too low, and they won't caramelize properly.
- Don't rush! Allow 8-10 minutes for the leeks to caramelize on the edges, stirring occasionally to prevent burning.
- Don't be shy with salt and pepper. Add a pinch of salt at the beginning and adjust at the end. This helps draw out moisture and build flavor layers.
What to serve with Sautéed Buttered Leeks
Sautéed buttered leeks can pair well with a variety of other dishes. For a weeknight dinner try them on top of sheet pan chicken with asparagus or tossed into a simple pasta dish. You can add the buttered leeks to grain bowls, pizza, or on top of toast as an appetizer!
More Side Dish Recipes
Storage
Store the cooled leftover sautéed leeks in the fridge in an airtight container for about 3 days. Reheat in the microwave or in a skillet.
FAQs
Cooks leeks last about 3-4 days in an airtight container in the refrigerator.
Recipe
Sautéed Buttered Leeks
Ingredients
- 2 large leeks
- 1 medium onion sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter I use plant-based butter
- ½ teaspoon dried thyme
- salt and pepper to taste
Instructions
- Clean the Leeks: Trim off the roots and the top dark green parts which are tough and not as pleasant to eat. Cut the leeks in half the long way. Place the leeks on their flat sides and slice them into thin half-moons. Add them to a salad spinner (or bowl) with water. Scrunch and agitate them to separate the layers and clean them. Spin or drain and pat dry.
- Heat oil and butter in a skillet over medium heat.
- Add onion, leeks, and thyme. Sprinkle with salt and cook for 8-10 minutes, stirring often, or until the onions and leeks are soft and browned.
- Taste and season to perfection with salt and black pepper and serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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